Preserved lemons are subtle, and they are kind. They deliver a taste far removed from fresh lemons, whose acidity can summon a grim face.  Those who seek to preserve the exuberance of youth but desire something a  little more mellow ---- call it experience --- could take  a lesson from preserved lemons.  We have a generous lemon tree in our potager which yields an abundance of fruit. We await the cool weather and the coming of Christmas which signals the beginning of our putting up the fruit. It seems we can barely keep up with the requests from our friends for this delicious ingredient.

                             Preserved Lemons

Recipe By: Inspired by Molly O'Neill and Paula Wolfert

 8              medium sized  Lemons

 1/2    cup  kosher salt

  1       tablespoon  cardamom pods

4       bay leaves (Fresh or dried)

  1       cup  lemon juice

  10      black olives 

Cut the lemons in quarters lengthwise, leaving them attached at one end. Rub the flesh with a little of the salt. Place 1 tablespoon of salt in the bottom of a 1 quart  glass jar with a tight fitting lid.  Place the lemons in the jar alternately with the remaining salt, cardamom pods, olives, lemon juice and bay leaves, pressing the lemons to fit them snugly into the jar. 

Pour in enough lemon juice to cover the lemons. Put on the lid and refrigerate, shaking the jar daily 2-3 weeks before using.  Preserved lemons, covered with liquid and tightly sealed, will keep for several month in the refrigerator. 

Serving Ideas : Preserved Lemons can be used in a variety of ways.  Included in this book are recipes for salad dressings, chicken, pasta and fish all using Preserved Lemons.  Be daring and experiment.  Try baking Preserved Lemon Bread or Preserved Lemon Poppy seed cake.  Once you have started...you will discover a whole new way of thinking and baking as you use these glorious preserved fruits.

The Ultimate Party

Chef Ted Weiant

(323) 851-0564 / (323) 360-5318